creamy corn goodness

People - this is a pinterest find THAT WORKED!  I've had some horrible luck with pinterest recipes...So I decided to give them another chance and WOW - this is amazing!

What you need:

Crock pot

2 lbs Frozen sweet corn

1 - 8 oz Block of cream cheese

1 Stick of butter

2 Tbls Sugar

2 Tbls Water

Prep time: 15-20 minutes

Cook time: 4 hours on low (I did 2 hours on high and 1 hour on low b/c of the timing of my day)

1. Cube the butter and cream cheese - beautiful, eh?

2. Pour 2 lbs of corn in the crock pot; spread the cubes of butter and cream cheese over the corn and add the 2 Tbls water and 2 Tbls sugar. 

3.  Cook - I stirred it after an hour or so and then again with about 30 minutes left to cook and I found that to be helpful in combining the ingredients well.

So I'm pretty sure it went over alright but I'll let you be the judge...

Favorite things about this dish:

-cheap

-easy

-delightful

-it's corn- who doesn't like corn?

-it's sweet

-totally received my adult card for this one :)  ... I'm officially the creamy corn bringer to the thanksgiving meals!

What is your favorite thanksgiving dish to make and eat?!  Let me know if you try this recipe out... I really wish I had a reason to go make some right now!

My favorite Enchiladas

I am in love with this recipe.  I have to give credit to a girlfriend of mine from college, Jen.  She made these for me and a few other girls and while, I have added my own flavor... this came from her.

What you'll need:

- 1 lb of ground beef
- Mexican shredded cheese
- Enchilada sauce (large can)
- Taco seasoning
- Tortillas (medium sized)
- Taco Rice (optional)

1. Brown the ground beef in a large skillet.  Add the taco seasoning and some water and let the meat simmer until the water is gone.  Pour a little bit of enchilada sauce at the bottom of a large glass pan.  Add almost all of the remaining enchilada sauce. (Leaving some for the finishing touches)

2. Add mexican shredded cheese and stir until it is melted well.  Spoon the mixture into the center of your tortilla.

3. Roll tortillas perfectly as shown below and place in the glass pan.

4. So... sometimes a mess is made... couldn't let you believe this adventure is mess-free.  Just go ahead and put the messy extras from your fingers and spoon on top of the enchiladas. 

5. pour the remaining enchilada sauce over the tortillas and spread the sauce as evenly as possible.  Sprinkle a liberal amount of cheese over the top of the enchiladas.  Stick them in the oven at 350 degrees for 15 minutes or until you see the cheese is melted, the sauce is bubbling, and the edges of the tortillas are perfectly crisp.

6. Follow the instructions on the package for the taco rice.  Sometimes I make the taco rice before I roll them all together and will add rice into my enchiladas.  Scott isn't a huge fan of the taco rice so I typically leave it out and serve it up on the side.  

7. ENJOY!  Yum.. this looks so amazing I just want to lick the screen.  But I won't... don't worry. 

Let me know if you try these out, and what you think!?!

The Calzone Experiment

Once upon a time I saw a commercial for a stuffed sloppy joe... using Pillsbury biscuits.  I didn't really like the sound of a stuffed sloppy joe... I don't need any help making a sloppy joe sloppier.  But I thought it would be a great experiment for a calzone!

So here is what you'll need:

-Buscuits (large)
-Pizza cheese
-Pizza toppings of choice (I used pepperoni and canadian bacon below)
-Pizza sauce

1. On a nonstick baking sheet (or a pam-sprayed regular cookie sheet) start to flatten out the large biscuits.  I made one calzone at at time so I knew how to space them properly.

2. Go ahead and add some pizza sauce and spread with a knife or fork over 1/2 of the biscuit. 

3. Add your cheese and toppings.  Be sure to leave a little space on the outside edge to seal the calzone.

4. Fold the biscuit over and use your fingers to tuck in any rouge toppings and to seal the edges.

5. This is what they look like before they head into the oven.  I use the instructions on the side of the biscuit can for the baking temperature and time.

6. Pull out when they look like this.  Yuuuuummmmmm!

*Disclaimer:  Some will spill out like this. This recipe is not for those perfectionistic cookers out there.

Let me know if you try them out!  We've made them a couple of times and we love them.  I would suggest making at least 2 per adult.  

Meatball experiment...

Hey Internet... sorry I haven't been here for a bit... but my BROTHER GOT MARRIED!!! Be excited about the posts to come... but until then... here is a yummy one:



Let me just admit right up front, internet.... this was semi-homemade without the 'homemade'... more like 'ultra-dump-n-serve'.  Regardless, it was perfect for our annual christmas party!

BBQ Meatballs!

What you need:

2 bags of homestyle frozen meatballs {unless you're fancy and make your own}
1 1/2 bottles of Sweet Baby Ray's BBQ sauce {I'm a KC girl... so I know my BBQ - this is good stuff}
1 crockpot liner

1. Line the crockpot with the liner.  Be sure to tuck in the edges if you are able - this ensures no gunk gets under the liner.

2. Literally dump the meatballs in and squirt the BBQ sauce and stir every once in a while.  I put it on low for 6 hours and medium for an hour and they were yummy!

I got this idea from pinterest-- but apparently I didn't pin it because I can't find the pin anymore. 

What is your favorite christmas party dish to make?

Pumpkin pie

I heart pumpkin pie.

I have had this post brewing since Christmas... but now that all I can think about is how much I want some pumpkin pie... I thought it'd be a great time to share the secret recipe.

You will need:

1 can (15oz) Libby's 100% Pure Pumpkin
1 can (12oz) Evaporated Milk
1 unbaked pie crust (9-inch)
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs

Preheat oven to 425.  First mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.  Then beat eggs in large bowl.

Stir in pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.

Roll out the already made pie crust and pinch the edges to make a pretty design like so... 

Pour in the mixture and CAREFULLY move to the oven.  This is seriously the most stressful part of the entire operation because the filling is SOOOOOOOOOOOO close to spilling over from the get go and is so jiggly to begin with

For the first 15 minutes you will bake at 425 then decrease the temperature to 350 and bake for another 45-50 minutes depending on your oven.  I believe I usually end up doing 50 minutes.

Enjoy!!!!!

Oh... and I guess you can find this exact recipe on the side of the can of Libby's pumpkin.... but I'll never admit to it in person ;)

What is your favorite holiday treat you're already starting to miss?

Rotel!!!

This is one of my favorites, and one of those dishes people ask me to make!

TACO ROTEL!

You will need:
1 block of velveeta
1 lb of ground beef (actually only use about 2/3-3/4 lb)
1 taco bell - taco seasoning packet
1 can of rotel
Crock pot liner - {you WILL thank me later}

1. Seriously... the crock pot liner is a must.. especially when dealing with cheese.  Maybe you clean your pots the moment you're done using it... me - not practical.  It will set for a day or two... or five before I get around a chance to clean it... and that = nasty cheesy glue that refuses to come off the side of the crock pot.  

2. Cut the block of velveeta into cubes by cutting down the middle of the block then turning it on it's side and cutting down the middle again.  

3. Strain almost all of the liquid out of the Rotel and add that to the velveeta cubes in the crock pot.  Now - if you're like me and don't like chunks of junk... well - just get over this picture because if I can handle it... ANYONE can.  Seriously - you hardly notice they are there once it is all yummy and melted into cheesy goodness.

4. Brown 1 lb of ground beef (Scott prefers me to not use the entire lb so I put some of the taco meat to the side for lunch the next day - but feel free to use it all - I always did pre-scottie-too-hottie).  When all of the beef is cooked, reduce heat a little and add the taco seasoning and I always just fill the empty seasoning packet with water to add to the meat.  Don't ask why... but my mom always did this... so I'm just keeping that one alive.

5. Let the beef cook until all of the water you added is gone - so you know the seasoning is soaked into the meat?  {sounds good... lets go with that}

6. Stir every little bit until all of the chunks are melted.  Feel free to add some evaporated or regular milk if you like yours a bit runnier... I like it kind of thick so I don't tend to add any milk.

We always have a tupperware full of tortilla chips waiting to be munched on.

Ok... do you see the bottom 2 pictures?  seriously... it doesn't get ANY better than that.... lift the liner and toss!! Now that is MY kind of cleaning!! :)

Next objective... teach the dishwasher how to put away the clean dishes....

Let me know if you try it!

Pinterest re-try.. cookie in a mug

So I think I have added another blog topic here... because I tried another Pinterest recipe...

 and I have to admit that I wasn't very impressed again.  If you recall - I also tried this meal from pinterest and didn't care much for it.  

But I think it would be fun to try something new from pinterest once in a while and then share a review!

I'm not gonna lie- I'm getting a little discouraged in the quality of the recipes I've repinned.  But I'm not going to quit try just yet.  

You will need:

1 coffee mug

1 egg yoke

2 Tbsp. chocolate chips

1 Tbsp. brown sugar

1 Tbsp. white sugar

3 drops of vanilla flavoring

1 Tbsp. butter (melted)

1/4 cup of flour

pinch of salt

1. First mix the melted butter and white sugar in the cup or bowl you wish to use.

2. Add the egg yoke, brown sugar and vanilla and mix.

3. Add flour and pinch of salt and mix until completely blended.

4. Finally - put in microwave for 40-60 seconds - I did 50 seconds to start but it didn't look done so I did another 10 seconds and that did it.  I'm sure it depends on your microwave.

5. Attempt to enjoy :)  

Scott really liked it... I just didn't care for the consistency.  I thought it would be more like a cookie.. but really it was more of a cake consistency.

Let me know if you try it! I am determined to find an awesome recipe that I love on pinterest! I have tried a cleaning suggestion and it worked like a charm... next time I use it I will take pictures so I can share it with you.  

Have a great week, lovelies!

Brown Sugar Cookies...

Once upon a time... there was this really nice lady and she brought some cookies to work to share with her co-workers.  AND THEY LOVED THEM.  So I begged for the recipe to make some of my own.  AND THEY LOVED THEM. {the end}

These are seriously so delicious, internet... if only you really knew!

You will need:
1 cup shortening
2 cups light brown sugar
2 large eggs
2 Tbsp water
2 tsp vanilla
3 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 can of Dunken Hines Vanilla Whipped Icing (or your favorite icing)

For the details...

1. Pre-heat oven to 350 degrees.  Cream the shortening and sugar in your mixer {so thankful for my Misty the Mixer}

2. Add eggs, water, and vanilla and mix until blended

3. Put all dry ingredients in a bowl and sift the dry ingredients into the mixer and be sure to mix well.  I typically put 1/2 of the dry ingredients in and mix that together... then add the 2nd 1/2 and finish mixing - so that I know it all gets blended well.  This is especially helpful when doubling the recipe above {like I did for this demo}

4. Bake 8-10 minutes

5. Let the cookies cool, then ice them and enjoy!!  I added red to the icing to get in the Christmas spirit!

Let me know if you try them... they are super yummy!!!!

Pasta experiment...

So, internet... I'm going to be honest... I just got done cooking my first ever recipe found on Pinterest!  I know... I have a million things pinned on there and JUST finished cooking my 1st experimental dinner.  I had to start small... something I knew would be easy.

So I made this pasta dish.. not even sure what it's called... but to be honest-- it wasn't my favorite.  BUT I know that I am the pickiest person in the world - so someone will enjoy this dish more that I did.

You will need:

Penne Pasta (or whatever pasta you feel like using that day)
1 1/2 tsp Minced Garlic
1/4 to 1/3 cup Extra Virgin Olive Oil {depends on amount of pasta}
1 1/2 tsp Crushed Red Peppers
1 1/2 tsp of italian seasoning

The details...

1. First boil the pasta, then strain and place in serving dish.

2. Add crushed red peppers, garlic, italian seasoning, and olive oil and toss. 

I added an italian blend of grated cheese - and we of course made some yummy garlic crescent rolls!

It was decent - but it was super spicy for my liking... so if I try this one again - I'll probably try to replace the crushed red peppers with something else.  But just removing it all together would be too bland.

Let me know what you all think of it?!

Oven potatoes....

You will need:

Red potatoes (roughly 4 per person - they are pretty small) *my friend, Jen, calls them 'new potatoes'... but I see that they are red... and have always called them red potatoes*
1 package of dry italian dressing
Salt
Pepper
EVOO (Extra Virgin Olive Oil)
*Parmesan shavings (optional)

Something you must know... I have never really been a big potato fan, I know - who am I, internet - I'll never really know.  BUT my friend, Jamie, made me try these one night at her house... and I have been having a love affair with these potatoes ever since.  I want them constantly... but haven't made them very often.  I will tell you that last night - when I made these... they were the best batch I've ever made! I'm 95% certain it was the cooking show commentary... #justsayin

You should probably know that I typically don't like potatoes... unless they are in the version of fries, tatter tots, hash browns, or sometimes I even like garlic mashed potatoes.. but thats about it... so the fact that I like these... should say something :)

1. pre-heat oven to 450 degrees

2. Cube red potatoes and put in bowl

3. Coat with EVOO generously (but not drenching) and add package of dry italian dressing and mix well... this is where you get to get your hands dirty... get em' in there and mix those suckers up.  Ok, internet... I get really excited about this part  #sorrynotsorry

side note.. they kind of look like apples... but they aren't... they are gloriousness about to become heavenly...

4. Grease a cookie sheet and spread the well coated potatoes leaving as few stacked as possible

5. Stick them in the oven for 10 minutes then use a spatula and flip them and put them back in the oven for another 10-12 minutes (this will vary depending on the amount you're cooking and the level of crispiness you like).  I really like it when they are mostly golden brown and crispy... yum-o!

Optional: (6.)  My friend Jamie puts shavings of parmesan cheese on top of them right as they come out of the oven-- which tastes amazing!  We just never have shavings of parmesan so we forget to pick some up and we love them regardless!  

We ate them with some hot dogs that I grilled in a skillet on the stove - I figure you don't really need directions for that.  Jen was really excited about posing for my blog! #natural  Also, I took a picture of my beautiful fiesta ware plates, because I feel like most of my food pics show us eating on our MU plates... which lets face it-- is what we use 1/2 the time.  So these are usually all dirty and in the dish washer when I decide to blog what I'm cooking... or maybe plastic is just plain easier to use most of the time... #sorrynotsorry

Let me know if you try them!!

Nothing says fall like...

APPLE PIE, ya'll!

Let me set this up for ya... this has become a sort of tradition around the T family.  Scott's mom and her mom would get together and make several pies at a time and freeze them and bake them as necessary throughout the year (or two) :)  So... when I married into the family... Scott's mom and I decided to keep the tradition alive!  It is an afternoon full of pie making and typically no pie eating.  BUT this year we had some yummy hot apple cider while we were elbows deep in apples and flour.

so lets get on with it... you will need:

For the crust:
2 1/2 cups flour
1 1/2 tsp salt
1/3 cup milk
3/4 cup vegetable oil

For the filling:
4 cups of sliced red apples (typically 4 good sized red apples)
1 3/4 cups sugar
2-3 tsp cinnamon (or to taste)
2 tbsp flour
shake of salt
butter

Pretty simple ingredients... sadly I didn't get a picture of all of them together... #sorryaboutit

But I did get a great pic of my mother-in-law making a batch of crust!

1. First make the crust-- this is literally a dumping of the 2 1/2 cups of flour, 1 1/2 tsp salt, 3/4 cup of oil, and 1/3 cup of milk into the mixer and mix until the crust pulls away from the sides and sticks together.  It literally takes like 30 seconds... it is glorious!  Time to divide the crust into 2 and roll each 1/2 out.  So my mother-in-law discovered these little round pic crust rolling out guides (see picture below) that are a must have for rolling out pie crust into perfect circles!  Just put some flour on both sides before rolling it out and it won't stick at all!  So beautiful!  So in the bottom of your pie plate, be sure to put some flour and then add the 1st 1/2 of your pie crust.  

*Disclaimer:  this is a great and easy crust.. but I would not suggest it is the best pie crust I've ever had- my mom makes her grandmother's crust and THAT is the best pie crust I've EVER had... but it is also a family secret... or potentially... it takes too long to make* :)

2. Now, typically we add the 1 3/4 cups of sugar, 2-3 tsp of cinnamon, 2 tbsp of flour, and shake of salt to the big tupperware bowl first (we were a bit rusty and forgot to add the mixture until after the apples were sliced and ready to go).

3. Time to peel and slice your apples.  Now, for many years my mother-in-law did that all by hand.. even the first time I attending the event we did it all by hand.  Now we can whip out twice the amount of pies b/c of this amazing invention... thank you pampered chef for the apple-peeler-slicer-corer!  If you don't have one of these beauties... don't worry-- it doesn't take THHHHHHAT long if you're just making 1 pie. :)

4.  So we've sliced the apples, now it is time to mix the slices with the filling mixture.. ensuring each and every slice of heaven is coated with goodness.  Then pour the 4 cups of sliced apples into your crust.  Now take a stick of butter and add little cubes of butter randomly throughout the top of the pie filling.

5.  Now cover the pie with the crust topper (not sure of the technical term... so work with me here...)  And pinch the edges.  If there are any pieces hanging over the edge- just take a knife and cut off any excess crust.  Make a few slits in the top of the crust (be sure to only cut the top layer.. don't hit the bottom of the pan)

From this point we would cover with wax paper and a bunch of foil and put it in a 2 gallon freezer bag and write the following instructions:

-Coat/rub top with milk, sugar and cinnamon

-Bake @ 350 for 1 hr (straight from the freezer- no thawing necessary)

We usually write the date we made it as well and then store it away in the freezer until we're ready to enjoy it!  

Yuuuuuummmmmmm... I love a piece of warm apple pie with a couple scoops of vanilla ice cream... oh man oh man!  All of that making and no eating is getting to me... #musthaveapplepiesoon

so go try it and let me know what you think?!

Mexican Grilled Cheese...

.... or some would call this a Quesadilla.  Whatever you title it, it sure is a staple around this house....

You will need:

soft flour tortillas (whatever size you desire- we get soft taco/fajita size)
spreadable butter
mexican style finely shredded cheese
salsa

1. butter all necessary tortillas for the meal-- once you start grilling... you won't have time to butter.  Now- I suppose you could try to health this puppy up by using EVOO instead of butter... I haven't tried that... but might just have to next time I make them!

2. put buttered side down on the hot skillet, quickly add the desired amount of shredded mexican cheese and quickly add the top tortilla (buttered side up).

3. Flip them over once golden brown... or to desired color on each side.

4. I use a pizza slicer to cut them into slices and add the good ol' salsa to the middle of the plate!

5. ENJOY!! It is THAT simple!!!

What are some of your favorite quick and easy meals?

Chocolate Eclair Cake!!

Scott's favorite dessert....

Not a huge chocolate fan?  Don't worry- this doesn't have much - just a top layer of chocolate frosting.  Trust me.. this one is worth a try!

You will need:

For the Filling:
1 box of grahm crackers
3 1/2 cups milk
2 small boxes of french vanilla instant pudding
1- 8oz tub of cool whip

For the frosting:
2 oz unsweetened baker's chocolate
2 tsp karyo syrup
2 tsp vanilla flavoring
3 tbsp milk
3 tbsp butter
1 1/2 cups powdered sugar

1. After you gather your ingredients you will want to make the filling first.  Start with putting your 3 1/2 cups of milk in your mixer and then add both boxes of instant french vanilla pudding and let the mixer do it's job for 2 minutes. 

2. Once the milk and pudding mix is completely mixed, add the 8 oz container of cool whip and mix until completely blended.  While this is mixing, coat your 9X13 pan with butter and then line with graham crackers.  Once the cool whip is mixed in, pour 1/2 of the filling over the layer of graham crackers.  Then lay another layer of graham crackers, and add the rest of the filling over that layer.  Then add a final layer of graham crackers to the very top.

3. Whew... you've worked hard so far... so take a moment... breath... and lick the bowl.  ... What?  It is a legit step, internet... don't get sassy.

4. Ok, now you are sugared up and ready to go.  Time to melt the 2 oz of unsweetened chocolate, 3 tbsp butter, 2 tsp kayro syrup (yes it is nearly impossible to get it all out of the measuring spoon... just get over it), 3 tbsp milk, and 2 tsp of vanilla flavoring all together.  I use the microwave, but I guess if you're a super pro you can use the stove to melt these items.  As you melt, be sure to stir regularly.

5. Ok.. here is the tricky part... put on your superhero cape, cat-like reflexes, or your ninja skills... whatever it takes... this has to be quick.  You've got all of the ingredients from step 4 melted... now it is time to add the 1 and 1/2 cups of powdered sugar (I suggest having this pre-measured and waiting for you).  So... quickly add and stir the powdered sugar into the chocolate mixture.  Quickly spread over the top layer of graham crackers before it gets too cool to spread.  Don't worry too much about any clumps of powdered sugar... doesn't hurt anyone.  Just be sure to cover the entire top layer with goodness.

6. Ahhhh... you got it spread.  Now you can enjoy must cover and put in the fridge for 24 hours to set up.  THEN you can enjoy!  #soooooworththewait

Let me know what you think when you try it!!